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What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
So, my personal brand of cooking tends to be very light on measuring or following instructions, especially once I've made something a few times. (measuring is a lot of work!)
I've been throwing a 1 lb bag of baby carrots onto a foiled toaster oven tray, drying them off a bit, mixing in some olive oil, spices like cumin, cayenne, paprika, garlic powder, salt and pepper, and then roasting at 400 for 45 minutes to an hour, with a broil at the end to get some extra brown.
Good, no mess except the spoon I mix with and the foil I toss at the end, and very easy (it's in the oven 5 minutes after I decide I want it)
How done are those carrots after about 45 min? I'm just asking because I might try this, but I'd rather they still have a little bit of crunch to them. I do not like mushy carrots, lol.
25 minutes is usually between slightly cooked and cooked. Enough where you can easily get a fork in but they don't fall apart like boiled soup carrots.
45 minutes seems like a lot but I'm curious a well. I'll cut them in half and and roast with broccoli as well
I like them soft and squishy in the middle, so my 45 minutes might be too much if you want them to keep some more texture.
You'll get them crunchy if you dry the carrots, don't overcrowd the tray, add plenty of oil, and the oven is hot. The broil at the end helps as well.
I got some kala namak to use expressly for making tofu scrambles with. It's got some very strong flavors! I only need two very small pinches to flavor an entire block of tofu with, but it really is an indispensable addition to give it that eggy sulfuric taste it's meant to have.
Since I was in the Indian market, I also bought a sachet of chana masala seasoning mix. I get I might be a lot more sensitive to salt than the average person, but even with using only half the sachet it was still unbearably salty. I had to throw out most of the liquid and replace it with water but the chickpeas themselves were brined.
Come to think of it, that kala namak was also only sold in a container larger than I will ever use in at least three lifetimes. Has Indian food been this salty all this time and I somehow haven't noticed it?
Salads, mainly. (One can only consume so many toasties before starting to get a little concerned about health). Today's had orzo, pesto, rocket, cucumber, chickpeas and some saucisson - made a bit too much but it'll taste just as nice tomorrow